Step by step

Place them on kitchen paper and pat dry with more paper, to dry them of as much oil as possible. Repeat this drying procedure 4 or 5 times, until the aubergine stops releasing oil.

Tips
To prepare the best ‘parmigiana’, you should buy top quality, large aubergines, oval, shiny and light purple; they should not prove neither too hard nor too soft to the touch.
Trivia
The first recipe for baked aubergine with parmesan seems to have been written in ‘Il cuoco galante’ by Vincenzo Corrado, an author originally from Puglia but who was in service with various Neapolitan families.